Question 1

Approximately what percentage of food franchises are co-branded units?

Accepted Answer

A)  5 %
B)  20%
C)  50%
D)  75% B

Question 2

What crucial element is necessary for the success of co-branding partners?

Accepted Answer

A)  sufficient time to integrate the brands
B)  natural synergy between the brands
C)  distinctive differences between the brands
D)  a strong personal relationship between the franchisors B

Question 3

Why might co-branding be beneficial for a mature market?

Accepted Answer

A)  mature markets provide little opportunity for sales and profit growth through traditional outlets.
B)  co-branding represents a new approach that can revitalize mature markets.
C)  a new and improved,co-branded unit has the potential to bring in extra cash flow that can result in greater overall new profits for the franchise system.
D)  all of these are reasons it could be beneficial. D

Question 4

Which of the following is true about co-branding?

Accepted Answer

A)  it is primarily franchisor-driven.
B)  it is primarily customer-driven.
C)  it is primarily franchisee-driven.
D)  it can be either franchisor- or franchisee-driven.

Question 5

What factor generally determines which co-branding method is chosen by a franchisor?

Accepted Answer

A)  expertise
B)  personal preference
C)  profit potential
D)  none of these is a determining factor.

Exam 7: Co-Branding

Approximately what percentage of food franchises are co-branded units?

What crucial element is necessary for the success of co-branding partners?

Why might co-branding be beneficial for a mature market?

Which of the following is true about co-branding?

What factor generally determines which co-branding method is chosen by a franchisor?